Ricotta Muffins

I want to write this down before I forget the recipe. These are really GOOD! Picture is of them filled halway up, then I put a little SF cherry preserves. (Of course you need to fill them the rest of the way up!)

1/2 cup ricotta cheese (I used lowfat)
1 egg
1 tsp vanilla
1 tablespoon butter/margarine - melted
1 tablespoon milk (I used skim)

1/2 cup vanilla protein powder
1/2 cup almond flour
1/2 cup ground flax
1 tsp baking powder
pinch salt
1/4 cup Splenda
Preheat oven to 350 and prepare a mini - muffin pan
Mix wet and dry and then add the wet to dry. Combine with spoon. Fill 12 of the muffin tins with the batter and bake for 12-15 minutes until set and the edges are brown.

Cool for 5 minutes and remove from pan. Cool completely on wire rack. I store these in a zip top bag in the refrigerator. They seem to keep more moist there.

Options - fill muffin tins halfway up, add a dab of SF jelly or a chocolate chip and then fill the rest of the way! yum!

Chocolate Cinnamon Muffins

A nice little muffin for when you get the munchies. I like the cinnamon, but instant coffee granules would be nice too - a "Mocha Muffin".

CHOCOLATE CINNAMON PROTEIN MUFFINS

1 cup almond flour

1/2 cup ground flax meal

1/2 cup chocolate protein powder

2 TB cocoa powder

1 heaping tsp cinnamon (I recently discovered Vietnamese cinnamon - wow, this is great stuff)

1 tsp baking powder

1/2 cup splenda

1/4 tsp salt

1/2 cup canned pumpkin (for moisture - you don't taste this - PROMISE!)

1 tsp vanilla

2 eggs

1/4 cup milk

3 TB canola oil

1/4 cup sugar free chocolate chips or 1/4 cup chopped SF chocolate bar

Preheat oven to 350 degrees. Spray a mini muffin pan with cooking spray. Mix wet and dry ingredients separately and combine. Fold in chocolate chips. Fill muffin tins almost to top with batter. Bake for 13 - 15 minutes. Cool in pan for 5 minutes and then remove to rack to cool.

More Chocolate!

I have tweaked many, many recipes. I think this is one of my favorites. My friend Vicky loves this recipe as well. So in honor of her being the very FIRST follower on my blog, I thought I'd post this recipe for you all. Thanks Vicky and HUGS! For all you pumpkin haters, I promise you can't taste it in here.

Chocolate Flax Muffins
Nutritional Info
Fat: 9.9g
Carbohydrates: 6.4g
Calories: 134.7
Protein: 7.6g

Ingredients

1/3 cup ground almonds
2/3 cup ground flax seed (flax meal)
1/3 cup splenda granular
1 scoop chocolate protein powder (I use Max protein from GNC)
2 tsp baking powder
1 square unsweetened baking chocolate
1 Tbl powdered milk
3 eggs
1/2 cup canned pumpkin (not flavored/spiced for pies)
1/4 cup sugar free syrup (I use DaVinci French Vanilla)
1 TBL plus 1 tsp oil

Directions

Mix the flax, almond, baking powder, splenda and chocolate protein powder and set aside.In a bowl large enough to accomodate the remaining ingredients (ie, larger than a cereal bowl), place the baking chocolate and melt SLOWLY in the microwave. Stir and break up every 10 seconds (Dont burn the chocolate). Once almost melted, stir vigorously to complete the melting. Add in the powdered milk. Add in one of the eggs and stir, stir, stir until it's incorporated. It will eventually incorporate, be patient. Then add remaining eggs until smooth. Stir in pumpkin, oil and syrup. Add the wet to dry and stir well. Let batter sit for 5 minutes and put into silicone muffin tins or spray with nonstick spray. Bake at 350 for 20 minutes or until the top is firm to touch. Makes 9 muffins.